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GET IT NOW- Why You’ll Love My Chicken Bacon Ranch Casserole
- Ingredients & Substitutions
- How To Make Chicken Bacon Ranch Casserole
- My Recipe Tips
- Storage Instructions
- Serving Suggestions
- More Chicken Casserole Recipes
- My Casserole Dish For This Recipe
- Chicken Bacon Ranch Casserole (Fast & Easy) Recipe card
- Recipe Reviews
The only thing I might love more than quick, healthy meals and comfort food recipes is when I get to combine them in a dish that uses ingredients I have on hand. And low carb casseroles — like loaded cauliflower casserole, eggplant lasagna, and my personal favorite, this chicken bacon ranch casserole recipe — are perfect for just that.
The beauty of this one is that it doesn’t taste like good-for-you food at all. Cheese! Bacon! Ranch! What’s not to love? My whole family gets excited about this easy, real food dinner. But secretly? It’s packed with protein and veggies.
Why You’ll Love My Chicken Bacon Ranch Casserole
- Chicken, bacon, and ranch – Need I say more? They’re the flavors so many of us know and love. And it’s probably why my chicken bacon ranch casserole recipe has been so popular over the years.
- Simple, customizable ingredients – The best part is how common and flexible the ingredients are. You can easily adjust this recipe to use up whatever you have on hand. I often use it to clean out my refrigerator!
- Delicious way to enjoy protein and veggies – This chicken casserole feels like a total “mom win” for me. It’s one of the ways that my kids come around to new vegetables! With all the creamy, cheesy flavors, even your picky eaters will enjoy it.
- Healthy & low carb – It’s not just comforting and flavorful. It’s also keto-friendly (just 4.4 grams net carbs per serving using the broccoli option), gluten-free, and has plenty of vegetables. You can totally add starch if you want, though.
- Easy one-pan dinner – One of my favorite things about low carb casseroles is that your meal can be complete in just a baking dish. This one is a lifesaver on my busiest of days!
- Great for meal prep – Assemble it ahead of time and bake when needed, making your weeknights smoother. I love having it ready in the fridge, so dinner is just 15 minutes away.
Ingredients & Substitutions
Here I explain the best ingredients for my keto chicken bacon ranch casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Chicken Breast – It needs to be cooked, and seasoned with at least salt and pepper, but otherwise any kind of chicken will do! Somehow I always have extra cooked chicken, so I usually use leftover baked chicken breast, shredded Instant Pot chicken breast, roasted chicken, or pan seared chicken. This recipe is also a great way to use up ranch chicken, since the flavors are the same. For a shortcut, buy a rotisserie chicken and shred it. And if you prefer beef, see my beef casserole that I developed based on this one.
- Bacon – I prefer to make bacon in the oven because it makes a large batch to use for multiple recipes, but you could also make air fryer bacon, stovetop bacon in a large skillet, or microwave bacon. For a lighter alternative, use baked turkey bacon instead. If you want convenience, buy precooked bacon bits.
- Ranch Dressing – This makes up the sauce for the chicken casserole. I was excited to find another use for homemade ranch dressing, and it will only take you 5 minutes to whip it up! If you prefer to buy it instead, I recommend the kind in the refrigerated section next to the produce — it usually tastes better, is thicker, and has cleaner ingredients. For a variation, try substituting my Alfredo sauce or Caesar dressing instead of the ranch.
- Garlic – Buy fresh garlic and mince it yourself, or use jarred garlic (or even 1/2 teaspoon of garlic powder) to save time.
- Shredded Cheese – Choose your favorite, because this easy low carb casserole works well with any kind! I always have cheddar and mozzarella cheese around, so that’s what I usually use. These are reliable for the most family-friendly version, but feel free to branch out to fancy sharp cheeses (check out my cheese list for ideas!).
- Veggies – They can be fresh or frozen, as long as you pre-cook them. You’ve got so many options here! I first made this dish using frozen spinach, which you’ll enjoy if you like creamed spinach, but I know not everyone is a fan. So, I made this chicken bacon ranch casserole with broccoli for my kids one day, and we all loved it so much that I updated the recipe to add that option. See my chart below for other vegetables you can use — I’ve tried so many combos over the years and they’ve all turned out great.
| Low Carb Options | Higher Carb Options |
|---|---|
| Asparagus | Carrots |
| Bell Peppers | Corn |
| Broccoli | Pasta (penne pasta is a popular choice) |
| Brussels Sprouts | Potatoes |
| Cauliflower (either as roasted cauliflower florets or cauliflower rice) | Rice |
| Green Beans | Sweet Potatoes |
| Mushrooms | |
| Spinach | |
| Veggie Medley |
How To Make Chicken Bacon Ranch Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cook the veggies. I do this with broccoli and most other vegetables, so that they don’t make the chicken casserole watery. You can simply steam like I did below, but if you’ve got the time, roasted broccoli or sauteed broccoli tastes even better. If you’re using frozen spinach, you don’t even have to cook it — just drain it and squeeze well.
- Mix all the ingredients. In a large bowl, combine the cooked chicken, cooked bacon, cooked veggies, shredded cheeses, minced garlic, and ranch salad dressing.
- Assemble the chicken bacon ranch casserole. Transfer the mixture to a baking dish (this one is a perfect size) and sprinkle with more cheese. (You can spray the pan with cooking spray or coat with butter, but I usually don’t find this necessary.)
- Bake until hot and bubbly. Voila! Your low carb meal is here to save your busy weeknight. I added a bit more crumbled bacon on top at the end this time, but green onions would also pair well with these flavors.
Below is an older photo of my original chicken casserole made with spinach, alongside a newer photo of the broccoli version. Both are delicious!
My Recipe Tips
- Use the right amount of vegetables. My rule of thumb is 4 cups of chicken and 4 cups of vegetables (or 2 cups of cooked down greens, like spinach or kale). You can use the 4-cup rule as well if you are adding in pasta, roasted potatoes, or rice. If you want a more veggie-heavy casserole, increase the veggies to 6 cups and add an extra 1/4 cup of ranch dressing.
- Always precook your chicken, bacon, and veggies. This casserole bakes only for long enough to heat it and melt the cheese, not long enough to cook raw foods. Besides, adding raw meats or vegetables will mess up the texture. You can use any method to cook them, or even buy them pre-cooked. Which brings me to my next tip…
- You can take shortcuts with store-bought items. I’m not a fan of processed pre-made foods, but for this shredded chicken casserole, finding clean ingredients is easy. Grab a rotisserie chicken, a bottle of ranch, and some bacon bits, and this recipe becomes a breeze. You can even buy pre-cut veggies!
- Use a thicker dressing if you can. This coats the chicken and vegetables better than ones that are very runny.
- Leftover vegetables work great. Chicken bacon ranch casserole is the perfect match for leftover veggies! I make it all the time to use up extra sauteed or roasted vegetables.
- For a more intense ranch flavor, add 2 tablespoons of ranch seasoning. You can make my homemade ranch seasoning mix or use store-bought.
- Bake the casserole until it’s melty and bubbly. If it starts to brown too much on top, just cover it with foil. On the other hand, if you want to brown the cheese more, broil it.
Storage Instructions
- Store: Keep your leftovers in an airtight container in the refrigerator for up to 3-5 days. They taste amazing reheated for lunch all week!
- Meal prep: I meal prep this chicken bacon ranch casserole All. The. Time. You can assemble the whole thing, cover with foil, and keep it in the fridge for a few days. You can freeze it. You can portion it individually. It’s fantastic in all the ways.
- Reheat: To reheat the entire casserole, cover it with foil and bake at 350 degrees F for about 20 minutes. You can also warm up individual portions in the microwave.
- Freeze: Since everything is already precooked, I recommend freezing this chicken casserole before baking. Assemble it and freeze right in the covered baking dish for up to 3 months. You can bake from frozen, but it will heat faster and more evenly if you thaw in the fridge overnight. I recommend giving it a good stir after baking, or halfway through.
Serving Suggestions
One of the reasons I adore this chicken bacon ranch casserole is that it’s a full meal by itself! But if you’re in the mood for something extra, pair it with one of my low carb salads or a bowl of soup as a starter.
More Chicken Casserole Recipes
Chicken is my favorite protein for casseroles! If you like this one, you might also like some of my other “cheesy but healthy” chicken casserole recipes:
My Casserole Dish For This Recipe
This baking dish (shown in my pictures) transitions right from the oven to my dinner table, not to mention it’s the perfect size. And you can even pop it in the freezer if you’re prepping ahead. So, no extra dishes to wash!
Chicken Bacon Ranch Casserole (Fast & Easy)
Your whole family will love this easy chicken bacon ranch casserole! It's fast, creamy, cheesy, low carb, and needs just 7 common ingredients.
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Ingredients
Tap underlined ingredients to see the ones I use.
Base Ingredients:
Version 1 with Broccoli:
Version 2 with Spinach:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 375 degrees F (191 degrees C).
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If using frozen spinach, thaw and squeeze to drain first. If using broccoli, place it into a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green.
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Combine the chicken, bacon, drained spinach or broccoli, garlic, ranch dressing, and half of the shredded cheeses in a large bowl. Stir until well incorporated. Transfer to a 9×13 in (23×33 cm) glass or stoneware casserole dish. (Alternatively, you can mix everything directly in the casserole dish.)
Optional tip: If you like extra ranch flavor, add 1-3 teaspoons of ranch seasoning mix, in addition to the dressing.
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Top with remaining shredded mozzarella and cheddar cheeses.
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Bake for about 15 minutes, until hot and bubbly.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
Nutrition info is based on my homemade ranch dressing, and version 1 with broccoli. Version 2 with spinach has similar nutrition info, but slightly different due to the spinach.
- Tips & substitutions: See the details in the post above! I’ve got lots of substitution options and shortcuts, as well as tips about the consistency.
- Store leftovers: 3-5 days in the fridge.
- Meal prep: Assemble ahead and refrigerate for a few days, or freeze for later.
- Freeze it: Up to 3 months in the freezer, before or after baking.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System, Healthy Ebook Bundle, Keto Ebook Bundle, and Winter Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chicken Bacon Ranch Casserole
809 Comments
Chris Wright
0Made this tonight. No ranch dressing–just mayo seasoned with onion powder and basil. Wife was very pleased with the outcome–said it tasted like ranch to her. Always good to add a new recipe to the rotation.
Joyce
0My daughter tried this recipe, liked it very much and sent the link to me. I made it tonight (with spinach) and it was a huge hit! It is easy and so very delicious. Thank you very much – it will be in my ‘go to’ recipe book!
Cindy Gunn
0This recipe is fantastic. The only change I made is using fresh spinach versus frozen. My non keto son loves this casserole paired with potatoes (I had mine with a side of roasted cauliflower. I also made a version made with meatless turkey breast for my daughter who is vegetarian. Pretty versatile recipe being able to accommodate three different diets (aka lifestyles of eating).
Lindsey
0Great recipe for Keto. I did green beans as a side and didn’t mix it with a vegetable and it was great. One of my favorite recipes yet!
Sherrie
0We loved it. I used Brussel sprouts, and it was delicious. Thank you for a great recipe that we will have on repeat
Allie
0I found the prep times of this recipe a little misleading as the chicken and broccoli must already be cooked so just keep that in mind when factoring in your own cook times that the recipe involves previously cooked foods.
I wanted to like this recipe but the ranch seasoning overpowered the flavor of the chicken and broccoli for us and was unfortunately all we could taste. This one missed the mark for our family but if your family loves ranch and if you’ve specifically cooked with this seasoning mix then you will probably like it. I used the advice from another comment and tried adding hot Sauce after I ate it plain which definitely hid the ranch and made it edible. Overall, this was not a recipe our family liked unfortunately. One person tried a bite and wouldn’t eat more, and no one went back for seconds. Also the seasoning seemed to only become more potent in the fridge; trying to heat up leftovers the next day led to our kitchen having an ranch seasoning odor that just took over the house. I followed the recipe exactly and taste-wise the ranch was my only complaint. Website wise, I often was fighting 3 adds on my screen just to see the recipe. From reading other comments, I understand adds are needed to keep your site running but wanted to echo the other sentiments which express it made the site difficult to navigate with so many pop ups, even after jumping to the recipe at the bottom. All in all, I’m glad I tried making it because it was a new experience, and next time would definitely substitute the ranch. Thanks!
Wholesome Yum M
0Hi Allie, I am sorry this recipe didn’t suit your family’s tastes. If 3/4 cup of ranch dressing was too much for the dish, then feel free to scale that amount back to 1/2 cup or even 1/4 cup and substitute the rest with sour cream or mayonnaise.
Russell E Mullins Jr
0Very easy and quick meal I made two changes however I used Homemade Bacon and Gruyere Special Reserve Emmi cheese in place of Mozzarella
Linda
0I tried to see this recipe but the web page it is on jumps around so much with advertising that I couldn’t read it. It has taken 3 tries to write this review.
Russell E Mullins Jr
0Very easy and quick meal I made two changes however I used Homemade Bacon and Gruyere Special Reserve Emmi cheese in place of Mozzarella
Wholesome Yum M
0Hi Linda, The recipe is halfway down the page. Feel free to use the ‘Jump to Recipe’ button at the top of the page and it will take you where you need to be.
Shelley
0How long will this keep in the freezer? I made this about 2 months ago and froze in 2 batches. We ate one batch but will the other one still be good? Mine was also a little dry so I probably should have used more Ranch dressing. Or does freezing it make it dry out?
Wholesome Yum M
0Hi Shelley, It’s fine, but I would plan to eat it soon. Properly stored in the freezer, it will keep fresh for 2-3 months. Feel free to adjust with more ranch dressing, butter, or chicken broth as necessary.
Tim
0I’ve been on keto for two months and I was looking for something different that I could enjoy. I used a leftover rotisserie chicken from Sam’s club with broccoli to make the recipe. I combined a packet of ranch mix with sour cream to make the ranch, but that’s just me. It came out great! Will definitely make it again-
Susan
0I made this tonight using fresh spinach (about 2 handfuls) because that’s the only veggie I had on hand. I was disappointed with this recipe. I love ranch flavor in anything, but this was just too “ranchy.” I’ve tried to think how to alter it to have the same amount of liquid but not all ranch dressing but I’m at a loss. My husband ate it with white rice, which helped cut the ranch flavor, but I cannot eat rice with my low carb way of eating.
Wholesome Yum M
0Hi Susan, I am sorry this recipe didn’t suit your tastes. It sounds like you didn’t have enough spinach to use in the recipe. 1 lb of spinach is about 10 cups of spinach. Feel free to fold in some cooked cauliflower rice (or additional spinach) to help cut the richness of the remaining amount of the casserole.
Temi Oladapo
0Hi, does this keep well in the fridge?
Wholesome Yum M
0Hi Temi, Yes, this will keep in the fridge well for several days.
MELISSA
0I used deli shredded chicken for time saving, frozen broccoli cooked for 3 min so it didn’t get soggy. Had thick cut bacon, 10 pieces in the pack so used it all. Added an extra packet of ranch seasoning. Had cheddar/montary cheese blend, used that. All in all, in was easy and delicious. Will make again. Probably not as keto friendly with the changes, but worth it.
Sandra
0Oh, my stars….What an easy peasy & quick casserole this is!!
Only change that was made was cutting down on the garlic & adding a bit of chopped onion. This recipe is an absoute winner. I made the broccoli version, since the 3 of us don’t like cooked spinach (raw is OK in a salad; but cooked? No way shape or form).
Thank you for posting this.
Sandra W.
Kari Rakitan
0Cooking the bacon and chicken took longer than I planned. I’m sure it would have gone faster if I had more skillets or larger skillets, but I like to have as few dishes to clean as possible after I cook. I didn’t feel there was enough fiber in this recipe, so I also cooked an onion on the skillet and mixed that in with everything else. I did the spinach version. I think I could still add more vegetables, so maybe I’ll toss in some bell pepper next time.
Husband loved it!
Liz
0SO GOOD!! I added a packet of ranch seasoning as suggested because I used store bought ranch and knew it would need a little something extra.
At the beginning of the week I make a big batch of steamed broccoli, shredded chicken, and bacon to just heat and eat through out the week, so at the end of the week I had all of the ingredients ready to just throw together for dinner one night. So easy and so yummy!
Carri
0I made this for dinner tonight with the broccoli option. I used my own store bought Ranch Dressing. I was disappointed with the outcome. Very plain and bland. I have a 3/4 of the casserole left over, so my husband suggested we put tapatio hot sauce on it next time. This recipe definitely needs some “zip”.
Maya | Wholesome Yum
0Hi Carri, Sorry to hear that this was bland for you. It’s possible that the dressing you used is more bland than the one I used. Next time, if you want more ranch flavor, try adding extra ranch seasoning mix. Hot sauce is a great idea as well if you like some heat – the original wasn’t meant to be spicy.
Judi
0Just made this..DELICIOUS!! I JUST USED A LITTLE MORE RANCH AND STEAMED MY BROCCOLI…
Beth Cooney
0Great recipe!!! Super quick and easy with already picked roasted chicken (Albertsons) and frozen steam in bag broccoli. I also used pre cooked bacon This will go on my mental list of meals to take for potlucks, funerals, etc.
I want to try zhuzhing it up with mushrooms or green chili!!
Lalessia
0Love the recipe!! But I couldn’t taste bacon. I would say either double the bacon or leave it out. Still tasty. I went exactly by recipe.
Michele
0This recipe is a keeper! Super easy to make. Love the taste! Could you tell me how much trans fat is in the recipe?
Wholesome Yum M
0Hi Michele, I do not know how much trans fat is in this recipe. Feel free to enter the recipe into an online recipe calculator to get that information.
Mollie
0Can you please tell me what the sodium content is
Wholesome Yum M
0Hi Mollie, I am sorry, I don’t track the sodium count. If you are interested in finding out this information you can enter the recipe into an online recipe calculator.
Doreen
0This was a hit! My husband wants it in the monthly rotation. He had 2 helpings and said he could have eaten the whole tray.
Jessie
0My whole family was so excited to try this! The kids all went back for 2nds and I was told it was one of the top recipes that I’ve made! Definitely try this
Michele
0Thank you
Linda
0I made this for my husband and I. I added more chicken and ranch dressing than the recipe called for. I was absolutely delicious.
Rebecca
0Made this last night, was so quick and easy. And it was delicious. A great flavour combination.
Elizabeth Hamilton
0If I used zucchini instead of broccoli, would I need to simmer the zucchini first? Or could I put it all together in the oven to bake with the zucchini raw?
Wholesome Yum M
0Hi Elizabeth, There isn’t any need to cook the zucchini separately first. It will cook through during the baking process. Enjoy!
Denise Evans
0Even my anti keto person loved this recipe it was a big hit. I made this with broccoli but added some more chicken
Fran
0ABSOLUTLY DELISH!!!!!! Entire family loved it!!!!!
Kristine
0So so. I should have read the comments before I made. The garlic should definitely be sautéed in the bacon before adding. I think I would have liked the dish better. It was fine for one night. Not sure we will eat the leftovers. It was easy and low carb
Lauri
0So very good. Made it with the frozen spinach (thawed and wrung out). Used a little extra of your ranch recipe dressing (did add a little extra dill and salt to taste) and some xtra cheese too. One thing I thought could make it even better next time would be to sauté the minced garlic a minute in the bacon grease before adding it in the mix (the fresh garlic still had just a little too strong a bite to it still after such a short baking time).
Jane
0Is there a printable version
Wholesome Yum M
0Hi Jane, There is a series of three buttons on the right in the recipe card. They are located directly above the recipe itself. The middle button is a ‘Print’ button. I hope this helps!
Wanda
0Hi Maya, your site is full of ads, on the bottom of the screen Google takes up the length of the screen, and on the top of the screen are all your adverts, your recipe index, etc. which is fine but most annoying is the Google on the bottom. I have a very small window on my PC to read your beautiful recipes, because of Google taking over so much space. I will add the Google ads have only been on the bottom of the screen around 6 weeks or so. Even when I delete the ads another one pops up.
The Chicken Bacon Ranch Casserole is so good….family loves it.
Your recipe site is one of the best, definitely 5 star rating, thank you
Wholesome Yum M
0Hi Wanda, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Wanda
0Hi Maya, I’m already a member on your site so I’ll leave everything as is…too confusing to sign into the ad-free waitlist. I don’t have a password just my name and email address, so when your site becomes ad-free it’ll happen automatically? Thank you
Wholesome Yum M
0Hi Wanda, There is no need to sign in to the website in order to add your name to the waitlist. The link will take you straight to the sign up for the Wholesome Yum Ad-Free Waitlist. Once the website is ready, I’ll send you an email and let you know how to access it.
Wanda
0Thank you Maya, looking forward to hearing from you.
Kathy Helms
0I enjoyed your recipe, but on my phone I have to scroll forever and ever to find the actual recipe. I NEVER found the recipe card when I made it last night, but put it together roughly, and it turned out fine.
However, it’s annoying and frustrating when you have to scroll up and down, back and forth to find the actual recipe. Could you put an index of headings at the top of the page so those if us who just needed the recipe can get right to it. Thanks.
Wholesome Yum M
0Hi Kathy, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
C. Oldenburger
0I was very excited to try this because I like everything that is in it, but for me it was just ho hum, won’t be making it again, sorry. Lots left over, hoping it might be better reheated.
Wholesome Yum M
0Hi C. Oldenburger, Sorry this recipe didn’t suit your tastes. It should reheat well. Feel free to add a little extra ranch dressing or other seasonings to suit your tastes better.
Julie Bancroft
0Made this tonight with a salad with pear balsamic over cut up nectarines and some blueberries. The colors and the yummy taste were perfect. Plan on trying many more of your recipes! I made it with spinach and added sliced mushrooms and a spoonful of cream cheese. Ohhh so good!
Debra
0Made this today but halved the recipe. I used spinach and followed the recipe except maybe added some extra cheese. It’s a keeper we both loved it and perfect amount for 2 meals in an 8 x 8 casserole
Tracy
0Loved this casserole, but it turned out too salty for my Fam. Perhaps just avoid adding more salt to the chicken after brining it. Delish!
Joanne Crowe
0I made this for dinner tonight. It is delicious! I made it using broccoli and used the Ken’s steak house ranch dressing. I added more of the dressing than recipe called for since several reviews mentioned it being a little dry. I forgot to add the minced garlic, so I just sprinkled a little garlic powder with parsley on top while it was cooking. So good! I’ll be making this often!
Lisa
0I made this last night and it was very good! I think the leftovers for lunch may have been even better. I used about 6 cups of cauliflower, 5 oz of fresh spinach, rotisserie chicken and ken’s buttermilk ranch dressing, it’s a thicker ranch which is what is recommended. Some of the comments mentioned their casserole being dry but mine came out perfect! Yum! 🙂
Dawn
0Holy mother of all things holy! Just made and ate this. Better than expected. Use broccoli, which I recommend for the crunch. Used a fancy garlic ranch dressing and fresh mozzarella, which did very good things. Excellent for a crowd. Did not taste like ranch dressing, which is a good thing, in my opinion. I made the chicken ahead of time. Wish I had done the same with the bacon, but it was worth the wait. Don’t skimp and use the canned and “easy” stuff.
Janis
0First of all you are a saint for all of your kind replies. I’m always tempted to read through all the comments and add everything others added but I did the recipe as is *except* for adding the spinach raw which gave it a tiny bit of liquid on the bottom but was fine. We both loved it and next time I will try some of the other suggestions. Maybe halved grape tomatoes jalapeno peppers and scallions. Great base recipe that I will definitely use again. Thanks!!
Debbie
0Very good! I didn’t have broccoli or spinach and used riced cauliflower. Wasn’t dry just delicious!
Doug
0Amazing recipe and super easy!!!
aleisha
0I saw other comments about this recipe being dry – I used cubed chicken instead of shredded which I think makes a difference. The shredded chicken may absorb too much of the ranch? On the suggestion of other reviewers, I also added an extra 1/4 cup of ranch dressing for a total of 1 cup. I also tossed the cubed chicken in ranch mix (powder) before cooking and it turned out great!
Leie
0This is our current favourite as things get colder (we’re in Australia). The last time I only had cauliflower and a little broccoli on hand, and that was brilliant too!
Katie
0Thank you so much for this recipe. I plan to make it with your ranch recipe in the future! I made with buffalo ranch sauce and rotisserie chicken! So good! I saw some comments about dryness and so I added some mushrooms and 4 oz cream cheese. It was perfect! I also sautéed the spinach in a couple tbsp of the bacon grease
Thank you so much for this recipe
Brittany
0This was sooo good. I didn’t have quite enough ranch so I used leftover spinach artichoke dip that I had and it was absolutely amazing! Super creamy and YUM. I threw some green onions on top as well. Delish.
Terry Mott
0It turned out great!!!! I used spinach, but I think I will go with the broccoli next time I make it.